Ingredients
4
4 servings
- •4 cloves garlic, crushed
- •2 teaspoons brown sugar
- •1 teaspoon ground thyme
- •1 teaspoon crushed dried rosemary
- •½ teaspoon ground Jamaican allspice
- •salt and freshly ground black pepper to taste
- •4 bone-in, skin-on chicken thighs
- •2 tablespoons olive oil
- •1 cup chicken stock
- •2 lemons
Instructions
- Mix garlic, brown sugar, thyme, rosemary, allspice, salt, and pepper together in a bowl. Pat chicken dry and rub with the spice mixture. Refrigerate for 30 minutes.
- Heat olive oil in a skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until crisp, about 4 minutes. Flip. Pour chicken stock around the thighs. Squeeze juice of 1 lemon into the skillet. Slice the second lemon and arrange over the thighs.
- Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Discard lemon slices and serve.
Nutritional Facts
Per 4 servings
- Calories: 268
- Carbohydrate: 10g
- Fat: 18g
- Fiber: 3g
- Protein: 19g
- Sugar: 3g
Related Recipes
Lemon-Garlic Chicken Thighs
Creamy Lemon Chicken Thighs
Baked Lemon Butter Chicken Thighs
Baked Lemon-Pepper Chicken Thighs and Rice
Grilled Lemon-Garlic Chicken Thighs with Herbs
Lemon-Garlic Chicken Thighs and Potatoes
Garlic-Brown Sugar Chicken Thighs
Roasted Lemon Chicken Thighs with Potatoes
Grilled Chicken Thighs
Greek Lemon-Garlic Chicken Thighs and Potatoes
Zesty Broiled Chicken Thighs
